WILD MUSHROOM & SMOKED GUBBEEN CHEESE PUFF PASTRY WITH BALSAMIC ROASTED BRUSSELS SPROUTS, RED ONION JAM & PARSNIP PUREE

Ingredients:

>200g smoked Gubbeen

>750g puff pastry

>1 egg

>baby spinach leaves(handfull)

Onion Jam:

>3 medium red onions

>200ml glass of red wine

>75ml red wine vinegar

>75g brown sugar

>1 bay leaf

>5 tbsp balsamic vinegar

>S&P

Method

1.Sweat off onions in a hot pan with olive oil on a low heat(approx 10 mins)

2.Add remaining ingredients and put lid on pan

3.Cook for approx 90 mins till onions are red and sticky, adding a little water if mix looks dry

Parsnip puree

>3 large parsnips

>50g unsalted butter

>Sprig of thyme

>1 clove of garlic

>S&P pinch

Method:

1.Chop parsips in chunks

2.Sweat off in a pan with olive oil on low heat for 10 mins

3.Add enough water to cover the parsnips and simmer till soft

4.Puree in a jug blender till smooth

Sprouts:

>1lb bag

>6tbsp olive oil

>6tbsp balsamic vinegar

>S&P

Method

1.Peel outer leaves of sprouts and cut into quarters

2. Mix with oil, vinegar, S&P

3.Roast @160 degrees till al dente and a little crispy

Mushrooms:

>1lb of wild mushrooms

>handfull of baby spinach leaves-stalks removed

Method:

1.Roll puff pastry to 1/4cm thick

2.Cut into 12 rectangles 5cm x 2.5cm

3.Mark a 1 cm frame border on 6 of them and carefully remove the centre

4.Brush egg on bottom sheet and place pastry border on top

5.Brush the border with egg

6.Bake @180 for 15 mins or until puffed up & golden in colour

7.Divide and layer red onion jam & grated Gubbeen cheese between 6 puff pastry parcels. Apply jam first. And place in hot oven for 2 mins.

8.Saute mushrooms in a hot pan, add roasted sprouts

9.Season & spoon onto filled puff pastries

10.Serve on a flat plate with parsnip puree and spinach, dress with bay spinach leaves, olive oil and sea salt